Step 1

Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is browned and crispy. Remove to a paper-towel-lined plate with a slotted spoon.

Step 2

Drain or spoon off all but 3 tablespoons of the fat in the pot. Stir in the butter until melted.

Step 3

Add in the onion and celery; cook, stirring occasionally, until the vegetables just begin to become tender, about 5 minutes.

Step 4

Add in the garlic and saute until fragrant, about 30 seconds. Season with salt and pepper, to taste.

Step 5

Sprinkle the flour into the vegetables to coat them evenly and make a paste. Cook a minute or two to get rid of the raw flour flavor.

Step 6

Pour in the chicken broth along with the potato, corn, honey, thyme, and bay leaves; bring to a boil, then reduce heat to a gentle simmer. Cook until the potatoes are tender but not mushy, stirring occasionally, about 10-12 minutes.

Step 7

Discard the bay leaves from the soup.

Step 8

Add in the heavy cream.

Step 9

Using an immersion blender, puree the soup until the desired consistency is reached (alternatively, transfer about 3 cups of the soup in a food processor or blender and stir it back into the soup.)

Step 10

Stir in the shredded cheese until melted.

Step 11

Stir in most of the cooked bacon, reserving some for garnish.

Step 12

Taste and adjust seasonings, if necessary.

Step 13

Ladle the soup into bowls and garnish with the some cooked bacon and diced scallions.